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Tomato and Tofu Soup

This warming soup leaves the pleasant tang of cilantro and garlic chives on the tongue. If you can’t find garlic chives, substitute green onions.

Ingredients: 

Ingredients: 

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4 cups low-sodium vegetable broth
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8 oz. soft tofu, drained and cut into cubes
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1 Tbs. vegetable oil
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1 small shallot, minced (1 Tbs.)
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4 plum tomatoes, quartered, divided
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1 tsp. turbinado sugar
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¼ tsp. red pepper flakes, optional
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½ cup canned straw mushrooms, rinsed, drained, and halved
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2 Tbs. Tomato Sauce
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2 tsp. tamarind paste
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½ cup flat garlic chives, cut into 1-inch lengths
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1 Tbs. coarsely chopped cilantro

Instructions: 

1. Bring broth to a boil in saucepan. Add tofu, and simmer 3 minutes.

2. Heat oil in skillet over medium heat. Add shallot, and sauté 1 minute. Add 8 tomato quarters, sugar, and red pepper flakes (if using). Sauté 3 minutes more. Stir shallot mixture into broth with remaining 8 tomato quarters, mushrooms, and Tomato Sauce. Bring to a boil, and stir in tamarind paste. Serve garnished with garlic chives and cilantro.

Nutrition Information: 

Calories: 
130
Protein: 
6 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
Carbohydrates: 
13 g
Cholesterol: 
0 mg
Sodium: 
266 mg
Fiber: 
4 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

What can substitute for tamarind paste? Honey, perhaps?